Easy Creamy Spinach Artichoke Chicken
This creamy spinach artichoke chicken recipe is an easy 20-minute one-pan dinner. We love it on its own but it’s great with pasta too!
Table of Contents
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Chicken breasts. I used boneless, skinless chicken breasts.
- Olive oil.
- Baby spinach.
- Artichokes. I used char-grilled artichokes but use any you can find.
- Parmesan cheese.
- Cream. Heavy / whipping cream.
- Sour cream.
- Garlic.
- Lemon.
- Salt and pepper.
How to make spinach artichoke chicken
- Sear the chicken: Drizzle the chicken breasts with olive oil and season generously with salt and pepper. Heat a large frying pan over medium-high heat then add the chicken. Allow to cook for 5 minutes per side, until well-browned and cooked through. Remove and set aside.
- Make the sauce: In the same pan, add a splash of oil then add the onion and garlic. Cook for a few minutes until soft and translucent then add the baby spinach. Allow to wilt then pour in the cream, sour cream and lemon juice. Allow to simmer for a few minutes until the sauce has reduced and thickened slightly then add the Parmesan, artichokes and lemon juice. Season to taste then add the chicken breasts on top. Simmer for a few more minutes then serve topped with fresh basil.
Can I make this recipe ahead?
This recipe only takes a few minutes to make but if you’d prefer, you can make the sauce a few hours ahead and just add the seared chicken at the last minute. I wouldn’t recommend freezing this recipe as the cream might split once thawed. Leftovers can be kept covered in the fridge for a day and reheated in a warm pan. If the sauce splits, add a splash of water and stir to combine.
Chicken breast recipes
Easy creamy spinach artichoke chicken.
This creamy spinach artichoke chicken recipe is an easy 20-minute one-pan dinner. We love it on its own but it's great with pasta too!
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Calories: 371kcal
Servings: 4
Ingredients
- 500 g (1lb) chicken breasts (4 chicken breasts)
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3-4 garlic cloves crushed
- 100 g (3.5oz) baby spinach washed and dried
- 1 cup cream (heavy / whipping cream)
- 2 tbsp sour cream
- 100 g (3.5oz) artichoke hearts roughly chopped
- ½ cup Parmesan cheese grated
- lemon juice to taste
- salt and pepper to taste
- fresh basil for serving
Instructions
- Drizzle the chicken breasts with olive oil and season generously with salt and pepper.
- Heat a large frying pan over medium-high heat then add the chicken. Allow to cook for 5 minutes per side, until well-browned and cooked through. Remove and set aside.
- In the same pan, add a splash of oil then add the onion and garlic. Cook for a few minutes until soft and translucent then add the baby spinach.
- Allow the spinach to wilt then pour in the cream and sour cream.
- Allow to simmer for a few minutes until the sauce has reduced and thickened slightly then add the Parmesan, artichokes and lemon juice.
- Season to taste then add the chicken breasts on top.
- Simmer for a few more minutes then serve topped with fresh basil.
Nutrition
Calories: 371kcal | Carbohydrates: 6g | Protein: 33g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 473mg | Potassium: 690mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2803IU | Vitamin C: 11mg | Calcium: 216mg | Iron: 1mg